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Handi-wrap special for food and preparation thereof

A fresh-keeping paper and food technology, applied in the direction of anti-corrosion agent/anti-oxidant addition, no pigment coating, etc., can solve the problem of low fruit residue

Inactive Publication Date: 2009-08-05
天津市食品加工工程中心 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It achieves slow release, does not cause harm to fruits and vegetables and has low fruit residues

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0010] Preparation of special fresh-keeping paper for food

[0011] The formulation of microencapsulated sulfite and the production process of fresh-keeping paper are:

[0012] One: Add 3g of ethyl cellulose to 100mL of organic solvent cyclohexane with a stirring speed of 700r / min. At the same time, heat the mixed system to 78°C in a water bath to completely dissolve ethyl cellulose in cyclohexane. Then in proportion, the core material sodium pyrosulfite powder was added with a core-wall ratio of 10:1, continued to stir for 20 min, then slowly lowered the temperature, then cooled to room temperature to solidify the microcapsules, and finally filtered and recovered the sodium pyrosulfite microcapsules, and washed with cyclohexane for two The second time, dry naturally at room temperature and pulverize for later use. Mix the prepared microencapsulated preservative and calcium chloride evenly in a ratio of 4.5:1, and use a binder to mix the powder 1kg / m 2 Evenly spread on compo...

example 1

[0018] Example 1: Application of fresh-keeping paper in rose fragrance food

[0019] Taking Tianjin Hangu rose fragrance food as the test material, pick mature and healthy food, put it into special food preservation bags, put appropriate amount of preservatives into it according to different processing requirements, and store them at room temperature and low temperature. The samples stored at low temperature are pre-cooled, and the temperature of the fruit is reduced to 0°C within 24 hours, fastened, and placed in a cold storage with a temperature of 0-1°C and a relative humidity of 80-95%. The fresh-keeping paper prepared by the microcapsule sulfite preservative overcomes the deficiency of powder and tablet, and the food stored with this fresh-keeping paper is compared with ordinary powder or tablet, and the phytotoxicity rate and decay rate are reduced by about 60%. 2 Residues are reduced by 40% to 50%.

example 2

[0020] Example 2: Application of fresh-keeping paper in Kyoho food

[0021] Taking Tianjin Hangu Jufeng food as the test material, pick mature and healthy food, put it into a special food preservation bag, and put an appropriate amount of preservative according to different processing requirements, and store it at room temperature and low temperature. The samples stored at low temperature are pre-cooled, and the temperature of the fruit is reduced to 0°C within 24 hours, fastened, and placed in a cold storage with a temperature of 0-1°C and a relative humidity of 80-95%. The fresh-keeping paper prepared by the microcapsule sulfite preservative overcomes the deficiency of powder and tablet, and the food stored with the fresh-keeping paper is compared with ordinary powder or tablet, and the phytotoxicity rate and decay rate are reduced by about 50%. 2 Residues are reduced by 30% to 45%.

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PUM

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Abstract

The invention relates to a food special tin foil and a preparation method thereof. Encapsulization sodium metabisulfite and powder of calcium chloride are uniformly coated on a composite paper according to the elemental area ratio to be prepared into the tin foil. The preparation method of microcapsule sulphite comprises the following steps: ethyl cellulose is added to cyclohexane which is an organic solvent, a motor stirrer is started to stir the mixture of the ethyl cellulose and the cyclohexane, meanwhile the mixture of the ethyl cellulose and the cyclohexane is heated by a water bath, thereby the ethyl cellulose is made to be fully dissolved in the cyclohexane, the powder of the sodium metabisulfite as a core material is added according to the ratio, the mixture is continuously stirred, fine particles are made to be uniformly distributed into the cyclohexane solution of the ethyl cellulose, then the temperature is slowly lowered, sodium metabisulfite microcapsules are formed and then cooled to the room temperature until sodium metabisulfite microcapsules are solidified, and sodium metabisulfite microcapsules are recovered by filtration, washed twice by cyclohexane, and naturally aired and crashed at the room temperature for standby. The prepared encapsulization antistaling agent and the calcium chloride are uniformly mixed according to the ratio, and the mixed powder is uniformly coated on the composite paper by a binding agent to be dried and packed.

Description

technical field [0001] The invention belongs to fruit and vegetable fresh-keeping agents and preparation thereof, in particular to a special fresh-keeping paper for food and a preparation method thereof. Background technique [0002] Using energy to release SO 2 The sulfurous acid keeps fruits and vegetables fresh, but SO 2 The release rate is fast and unstable, and SO 2 When the concentration is high, it will cause bleaching damage to fruits and vegetables, and has a corrosive effect on people and metal facilities. After the sodium metabisulfite is microencapsulated, the use of the microcapsules to preserve the freshness of fruits and vegetables can provide an appropriate concentration of SO 2 Carry out anti-corrosion and fresh-keeping and reduce the damage of fast release and high concentration during use. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a fresh-keeping paper for food and a preparation metho...

Claims

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Application Information

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IPC IPC(8): D21H19/34D21H21/38
Inventor 李喜宏邢亚阁薛婷李莉邱泼陈嘉袁军伟
Owner 天津市食品加工工程中心
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